Recipe courtesy of Grace Young
Level:
Easy

Ingredients

Directions

Trim excess fat from the spareribs. Rinse in cold water and pat dry with paper towels until almost dry to the touch. Place spareribs in a 3 quart saucepan. Sprinkle them with sugar and toss to combine. Marinate 30 minutes. Pour off excess liquid. To the same pan, add thin and black soy sauce, vinegar, ketchup, rice wine, and 1/2 cup cold water, and stir to combine. Bring to a boil over high heat. Covered. Reduce to medium-low and simmer, stirring occasionally to make sure the sauce does not dry up (add a little water if necessary), for 1 hour, or until the spareribs are tender when pierced with a knife and the sauce is thick enough to lightly coat a spoon. Transfer to a plate and skim excess fat from sauce. Pour sauce over the spareribs. Serve immediately.

IDEAS YOU'LL LOVE

Sweet and Sour Meatballs

Recipe courtesy of Ree Drummond

Chinese Spareribs with Teriyaki Glaze

Recipe courtesy of Tyler Florence

Beer-Braised Beef

Recipe courtesy of Nancy Fuller

Sweet and Sour Chicken

Recipe courtesy of Food Network Kitchen

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Sweet Potato Casserole

Recipe courtesy of Food Network Kitchen

Red Wine Braised Short Ribs

Recipe courtesy of Claire Robinson

Braised Short Ribs with Mushrooms

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking